Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study-Reference-Cited by-同舟云学术

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Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study

Published:2019-07 Issue: Volume:253 Page:40-48
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Menchik Pedro^ORCID,Moraru Carmen I.

Funder

New York State Department of Environmental ConservationNew York State Department of Environmental Conservation (DEC)

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Official methods of analysis of AOAC International;AOAC,1995

2. Acid whey isn't waste it's a goldmine says Arla Foods Ingredients;Arla Foods Ingredients,2017

3. Effect of process parameters on transmembrane flux during direct osmosis;Babu;J. Membr. Sci.,2006

4. Membrane technology for direct osmosis concentration of fruit juices;Beaudry;Food Technol.,1990

5. Fundamentals of Thermodynamics;Borgnakke,2013

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